Velvety South Indian Tomato Chutney

Rarely do store-bought sauces, chutneys and salsas make an appearance on my table. For the most part, they are easy to make at home and, after prep, only patience with the simmering time is needed. Preparing your own condiments also ensures you have complete control over what is included, such as spicing and salt. I've never really understood how sauces purchased from the grocery store seem to keep for months without growing moldy. Likely some nasty preservatives are at play.

This chutney can serve as a sauce for just about anything you might imagine asking for some spicy tomato flair. It's thick enough to make for a good pasta sauce, a condiment for Indian condiments and snacks, an accompaniment to rice and flat breads, a topping for vegetable burgers or patties, nachos, burritos, or even mix into a legume dish for a fast and delicious meal. An abundance of seasonal tomatoes is another reason to make this chutney that keeps well in the fridge for up to two weeks in a well-sealed glass container or jar. The depth of flavor makes this preparation one of my new favorites.

This one IS spicy, so it's not for the faint-hearted, but reduce the amount of chilies if you can't handle the heat.

Velvety South Indian Tomato Chutney

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: South Indian Published on July 28, 2016 Smooth, spicy south Indian style tomato chutney suitable for serving with pasta, burgers or Indian savories Print this recipe Ingredients: 2 1/2 tablespoons tamarind pulp 1/2 tablespoon olive or other oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 tablespoon split skinned urad dal, rinsed 4 large tomatoes, chopped 2 to 3 fresh red cayenne chilies, finely chopped 1 dried red chili, broken into bits 1 teaspoon turmeric 1/2 teaspoon coconut or brown sugar 1/2 teaspoon coconut sugar Tempering: 2 tablespoons olive or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 to 2 dried red chilies, broken into bits 1/2 teaspoon asafetida 1/2 teaspoon sea salt, or to taste Instructions: Begin by making the tamarind paste from the pulp. In a small bowl, soak the tamarind pulp in 1 cup of boiling water for 30 to 40 minutes. Place a strainer over another bowl and press the pulp through to remove any seeds or tough fibers. You will be left with tamarind paste. Strain the liquid and keep for another dish. It makes for a good broth. Heat the oil in a medium saucepan over medium heat. When hot, add the garlic and stir for 1 minute. Add the cumin seeds and urad dal and cook, stirring, for another few minutes until the urad dal darkens a few shades. Now stir in the tamarind paste, tomatoes, chilies, turmeric, sugar and salt. Simmer for 5 minutes and then turn off the heat. Purée with an immersion blender. Let cool a bit before proceeding. For the tempering stage, heat the oil in a large non-stick heavy-bottomed frying pan over medium heat. When hot, add the mustard and cumin seeds to the pan and fry until the mustard seeds begin to splutter and pop. Add the chilies and asafetida, stir once, and then pour in the tomato mixture along with salt. Cook the mixture for 10 to 15 minutes, stirring often, until thickened and the oil leaves the sides of the pan. Adjust for seasoning. Store leftovers in the refrigerator in a sealed container for up to 2 weeks. Makes about 2 cups

Other sauces and chutneys to enjoy from Lisa's Kitchen:
Classic Tamarind Chutney
Avocado and Tomato Salsa with Chipotle
Mushroom Marinara Sauce with Fresh Herbs
Green Mango Coconut Chutney

On the top of the reading stack: The Camp of the Saints

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Green Bean Poriyal

Soaring temperatures in July and nearly debilitating back pain has meant easier meals with minimal prep. After all, as any cook will know, it's the prep and the cleanup that usually takes most of the time and effort, depending on the dish of course. As I always maintain, easy does not mean you have to sacrifice flavor or nutrition, and this spicy green bean side dish certainly proves my point.

Poriyals are essentially dry curries that are ideal accompaniments to any main course and a hallmark of South Indian cuisine. These vegetable-based dishes are usually gently steamed or stir-fried over a low heat to retain the flavors of the vegetables featured in the dish. In this case, it is important not to overcook the green beans, because you want to retain the crispness that comes out in each bite. I've added tamarind here for a bit of sweetness and some coconut and split urad and toor dal for some crunchy texture. Though an ideal side, consider serving as a satisfying light lunch with some rice or flatbread or even as an elegant starter. If you want a version with more dal, then consider this green bean and toor dal poriyal that I have made on several occasions.

Green Bean Poriyal

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on July 25, 2016 Simple and colorful south Indian green bean side dish with spices and fragrant shredded coconut Print this recipe Ingredients: 2 tablespoons tamarind pulp 3 cups (1 lb or 450 g) green beans, cut into 2/3-inch pieces 4 tablespoons dried unsweetened shredded coconut 1/2 teaspoon sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon split skinned urad dal, rinsed 1 teaspoon toor dal or chana dal, rinsed 1 fresh red chili, finely chopped (don't remove the seeds) 1/2 teaspoon asafetida small handful of dried curry leaves, crushed Instructions: Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes. Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can. Set the drained tamarind liquid aside. In a large frying pan or wok, heat the oil over medium heat until hot. Add the mustard seeds and cumin seeds to the pan and cook for a few minutes. Now add the urad and toor or chana dals, chilli, asafetida and curry leaves. Fry for another few minutes until the mustard seeds turn grey and begin to splutter and pop. Now add the green beans, about 3 tablespoons of the tamarind water, and salt. Reduce the heat to medium-low and cover. Cook until the beans are tender, about 5 to 7 minutes. Stir in the coconut and cook for another few minutes. Remove from heat and taste for seasoning. Serve warm alongside some fresh cooked white rice and your favorite dal dishes. Makes 4 to 6 servings

Other South Indian dishes to try from Lisa's Vegetarian Kitchen:
Spicy Black-Eyed Pea Sambar
Tomato Tamarind Soup (Rasam)
Mung Dal Vada (Fried Indian Lentil Fritters)
Chickpea Mixed Vegetable Poriyal

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

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Creamy Potato Salad with Cashew Dressing and Fresh Basil

Potato salads are well loved favorites anytime of year, but I think especially during the hot summer months when most of us don't feel like fussing too much over a hot stove. In addition, they are portable and easily transported to potlucks, barbecues or packed for a picnic. The advantage this particular creamy potato salad has for taking along for a gathering is that it's dairy-free, so it won't spoil in the heat, especially if packed into a cooler.

I originally was going to go with an oil-based dressing for this salad, but instead went with cashews for a burst of protein. The result was a creamy dressing with some olive oil, zesty fresh lemon juice, nutritional yeast for a bit of cheesy flavor, some almond milk to thin it out, some zingy mustard and fresh herbs. Combine this dressing with baby potatoes, fresh peas, plump and salty Kalamata olives and freshly torn fragrant basil leaves. You end up with a refreshing and filling salad for any occasion. I assure you the mayonnaise won't be missed.

The only complaint from those who got to try the salad — "you should have doubled the recipe"!

This recipe was inspired by some samples I received of mustard from Maille Canada. They now have mustard available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoints. A little goes a long way. I was also surprised to see how many different varieties of mustard the company offers. In addition to their traditional offerings, the selection of gourmet mustards are quite intriguing.

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Recipe by Lisa Turner Published on July 20, 2016 Creamy potato and pea salad in a creamy cashew and mustard "mayonnaise" style dressing Print this recipe Salad: 1 1/2 lb (700 g) baby potatoes 1/2 cup fresh or frozen peas, blanched 3/4 cup fresh basil leaves, roughly torn if large 1/4 Kalamata olives, pitted and chopped (optional) Dressing: 3/4 cup raw cashews, soaked in warm water for a few hours and drained 1/4 cup olive oil juice from 2 lemons (3 tablespoons) 1 teaspoon rice vinegar 3 to 4 tablespoons nutritional yeast, to taste 3 to 4 tablespoons almond milk, or as needed 1 teaspoon Dijon honey mustard 1 teaspoon Dijon grain mustard 2 tablespoons fresh parsley, trimmed and chopped 1 tablespoon fresh mint leaves, chopped 1 1/2 tablespoons fresh chives, chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender — about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using. To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve. Makes 6 servings

Other potato salads to enjoy this summer:
Vegan Potato and Asparagus Salad Dressed with Avocado
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Potato and Green Bean Chaat Salad
Warm Baby Potato and Asparagus Salad

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Broccoli and Chickpea Rice Salad

It's been a very hot summer thus far, so salads have been appearing more often than not on the table. This earthy summer salad has everything you need for a complete meal. Lightly sautéed robust green broccoli florets, plump buttery soft chickpeas for protein, and nutty brown rice and sliced almonds to fill it out. I dressed it up with zesty dressing of lemon juice, pineapple juice, Dijon mustard, olive oil, a bit of garlic and tamari.

It's a snap to make up and substantial while not too taxing on the digestive system or the cooks patience — it's pretty common for our appetites to melt away along with our desire to cook anything fancy in the heat and humidity. But easy never means bland — just try this salad and see what I mean.

Broccoli and Chickpea Rice Salad

Recipe by Lisa Turner Published on July 18, 2016 Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal Print this recipe Salad: 2 teaspoons olive oil 4 cups broccoli florets 2 cups cooked brown rice (2/3 cup dried rice) 1 1/2 cup cooked chickpeas (1/2 dried chickpeas) 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional) 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped 1/4 cup sliced almonds (lightly toasted if desired) 1/4 cup fresh cilantro or parsley, trimmed and chopped Dressing: juice from 1/2 lemon (1 1/2 tablespoons) 2 tablespoons pineapple juice (juice from canned pineapple) 2 tablespoons Dijon mustard 1 tablespoon olive oil 2 teaspoons tamari (soy) sauce 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients. To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve. Makes 6 servings

More cold salads to enjoy this summer:
Avocado Greek Salad
Creamy Vegan Coleslaw Dressed with Avocado
Chickpea, Olive and Feta Salad with Chat Masala Dressing
Fig Salad Dressed with Balsamic Vinaigrette

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Cherry Coconut Milk Smoothie

Breakfast is an important meal of the day as it provides the necessary nutrients and fuel to get us going in the morning. I have never been a big breakfast person though, so instead I often have a power-packed smoothie with fruit, almond milk, sometimes a bit of protein powder and various other delights.

This smoothie might just be one of the tastiest yet. Cherries are coming into season here and that means they are bursting with flavor and affordable too. Of course, pitting cherries is not my favorite activity, but it's well worth the effort when you have a bowl of glistening red cherries to use however you please. They star here in a creamy beverage with coconut milk, some almond milk, frozen banana and a dash of vanilla. Apart from a blender, that is all you need.

Cherry Coconut Milk Smoothie

Recipe by Lisa Turner Published on July 13, 2016 Cold, creamy, delicious and refreshing cherry and banana smoothie made with coconut milk Print this recipe Ingredients: 2/3 cup coconut milk 1/3 cup almond or hemp milk, or more as needed 1 frozen banana, sliced (2/3 cup frozen slices) 2 cups fresh cherries, pitted 1 teaspoon vanilla Instructions: Combine all of the ingredients in a blender and process until smooth. Add a bit more almond or hemp milk if the mixture is too thick. Tip: To freeze bananas for smoothies, peel the banana and cut into slices. Place the slices on a baking sheet lined with parchment paper and freeze. Once frozen, transfer to a freezer-friendly container or freezer bag. The bananas will freeze well for up to 4 to 6 months. Makes 2 servings

More smoothie recipes to enjoy from Lisa's Kitchen:
Beet and Strawberry Vanilla Smoothie
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Pomegranate & Blueberry Oat Smoothie

Audio Accompaniment: Sam Maher - New York Handpan 01

On the top of the reading stack: The Camp of the Saints

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Summery Tomato Soup with Pasta and Chickpeas

I've called this recipe summery not only because it is easy to make and satisfying without being too filling — if you resist the temptation to go for a second bowl — but because it has a fresh colorful vibrancy in taste and appearance that comes from cooking with fresh herbs from my garden and fresh local summer produce. While salads are often preferred during the hot months, I enjoy soups all year round. This also happens to be a new favorite vegetable soup and I'm certain this will be a staple on the menu, no matter the time of year.

The texture of this soup is phenomenal. Each bite is a different taste experience. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery soft chickpeas, along with some quinoa pasta, fresh garden peas that pop in your mouth, and some diced carrot make up the rest of the bowl along with the fresh herbs. My only regret is that I did not double the recipe as it makes for a nice lunch or starter or side for dinner. Serve it up with some crusty bread if you like, but I enjoyed the soup just as is — it's that good.

Summery Tomato Soup with Pasta and Chickpeas

Recipe by Lisa Turner Published on July 11, 2016 Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta Print this recipe Ingredients: 1/3 cup fusilli or spiral pasta (I used quinoa fusilli) 2 teaspoons olive oil 1/2 red onion, diced 1 small carrot, diced 1 clove garlic, crushed or minced 2 green chiles, seeded and minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 2 medium tomatoes, finely chopped 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme, minced 1/4 cup fresh basil, finely chopped 1/2 cup fresh or frozen peas 2/3 cup (1/2 14 oz can) cooked chickpeas 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions — about 10 minutes depending on the type of pasta used. Stir often. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside. Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté for another minute. Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency. Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese. Makes 4 to 5 servings

This is my contribution to Jaqueline's Meat Free Mondays. This is also my contribution to No Croutons Required, a monthly event, alternately hosted by Jacqueline and myself, featuring vegetarian soups and salads. I am hosting for July.

Other vegetables soups to enjoy this summer:
Curried Indian Vegetable Soup
Creamy Thai Coconut Mushroom Soup
Indian Sour Mung Bean Soup
Pear Soup with Raspberry Sorbet

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Tamarind Broth with Puréed Toor Dal and Spices

A heat wave has once again enveloped Ontario, and that means lighter meals are in order. I've been serving a lot of salads lately, and wanted something fairly light, but different. A craving for Indian creations got me searching for some new ideas.

The first book I flipped through was Raghavan Iyer's 660 Curries, and all of the other books simply sat on the shelf as I knew what I was going to make pretty much right away. Certainly one of the most cherished cookbooks on my shelf and one that I always recommend to friends and family wanting to know more about Indian cooking. Mr. Iyer provides a treasure trove of recipes that always work out perfectly and are easy to adapt to the cook's preferences. Each time I flip through the book, I find more and more ideas to try. The book is not vegetarian, but with 660 recipes, vegetarians will never run out of ideas.

This time I went with an easy sweet and hot tamarind broth cooked with earthy toor dal and spices. This broth makes its presence known with the complexity it imparts to the palate. Thinner than the English version of mulligatawny soups so often found in Indian restaurants in this part of the world — thickened with the addition of vegetables and sometimes meat — this is a classic "pepper and water" soup much closer to traditional south Indian creations that consist mainly of just water, pepper and spices. I added a tomato to the broth for extra tanginess and depth, a small shallot for a bit of sweetness and texture, and hot chilies for some added heat. It's a soothing and comforting soup that, served over fresh cooked white rice or Indian flat breads, makes for one trouble-free summer meal.

Note: Tamarind has a unique taste profile, as it is tart, sweet and sour with robust flavor. You don't need much for the tamarind flavor to come through. If you can't find or don't have tamarind, you can use lime juice sweetened with a bit of coconut sugar. The dish will not be quite as rich in flavor, but good nonetheless.

Tamarind Broth with Puréed Toor Dal and Spices

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: South Indian Published on July 7, 2016 Simple, hot, sour and comforting mulligatawny-style soup with earthy toor dal, tomato and spices Print this recipe Ingredients: 1/3 cup dried split toor dal (pigeon peas) 2 teaspoons tamarind pulp 4 tablespoons finely chopped cilantro 1 medium tomato, finely chopped 2 teaspoons sambar powder 1 shallot, finely chopped 1 to 2 red or green chilies, minced 1/2 teaspoon asafetida 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt small handful of dried curry leaves, crumbled 2 tablespoons ghee or oil 1 teaspoon brown mustard seeds plenty of fresh cracked black pepper, to taste Instructions: Thoroughly rinse the toor dal and transfer to a medium saucepan. Cover with 1 1/4 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the dal is tender, about 30 to 35 minutes. Purée the cooked dal in a blender or use an immersion blender. Set aside until ready to use. Meanwhile, soak the tamarind pulp in 1 cup of hot water for 40 minutes. Drain the pulp over a bowl using a strainer. Push through as much pulp as you can, discarding any seeds and coarse pulp. Pour 3 cups of water into a large saucepan and stir in the tamarind water, cilantro, tomato, sambar powder, shallot, chillies, asafetida, turmeric, salt and curry leaves. Bring to a boil, reduce heat to medium, and simmer uncovered, stirring occasionally, for 15 minutes. Heat the ghee or oil over medium heat in a small saucepan. When hot, toss in the mustard seeds, and cook until they turn grey and begin to splutter and pop. Add to the broth, stir, and then stir in the cooked toor dal and black pepper. Serve hot with fresh cooked whie rice or Indian flat breads with papadums on the side. Makes 4 to 5 servings

This is my contribution to My Legume Love Affair, a monthly event featuring the mighty legume. Started by Susan of The Well Seasoned Cook and now administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds.

Other dishes featuring tamarind you are sure to enjoy:
Tamarind Potatoes with Spices (Imli Aloo)
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Tamarind and Coconut Pulao Rice

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4 Ingredient Raw Peanut Butter Chocolate Cups

Before I moved away from processed sugar and store-bought treats, Reese's peanut butter cups used to be a weakness of mine. Now that I have learned more about making healthy treats in my own kitchen, especially healthy raw delights, I can still enjoy the taste of peanut butter and chocolate without the guilt.

No food processor is required to make these raw delights, and best of all, there are only four ingredients, unless you want to count a little dash of vanilla and a sprinkle of sea salt as ingredients. These wonderful and not-too-sweet chocolate and peanut butter treats keep well in the freezer for a good few days. They are actually rather filling, making them a perfect protein-packed light breakfast on the run or as a snack whenever the craving hits. I have a weakness for peanut butter, but if you wish, you can use almond or cashew butter instead. Using a fine dark chocolate is key for the recipe. Inferior chocolate just won't do.

4 Ingredient Raw Peanut Butter Chocolate Cups

Recipe by Lisa Turner Adapted from Ambitious Kitchen Published on July 4, 2016 Raw healthy chocolate and peanut butter "cups" with only four ingredients Print this recipe Ingredients: 1 1/3 cups natural crunchy or smooth peanut butter 2 tablespoons maple syrup dash of vanilla 2 to 3 tablespoons coconut flour, as needed 7 oz (200 g) dark chocolate (I used 72% dark), broken into pieces coarse sea salt for sprinkling (optional) Instructions: Line a baking sheet with parchment paper. In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended. Add additional coconut flour if the peanut mixture is too soft — it should be pliable and easy to form into shapes with your hands. Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers. Place in the freezer for 20 to 30 minutes until firm. Melt the chocolate in a small saucepan over low heat, stirring often, until melted. Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly. Transfer each peanut butter cup back to the baking sheet and return to the freezer. Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long. Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well. Makes about 1 dozen 2-inch peanut butter cups

Other raw peanut butter treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Fudge
Raw Peanut Butter Cocoa Maple Squares
Raw Peanut Butter Truffles
Raw Peanut Butter Chocolate Nut Squares

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

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No Croutons Required - July / August Edition submission requests

It's my turn to host No Croutons Required this month. Alternately hosted by my good friend Jacqueline of Tinned Tomatoes and Lisa's Kitchen, this monthly event features vegetarian and vegan soups and salads.

It's been a hot summer so far, so I except we will be seeing plenty of salads on the table. All the same, soup is pleasant all year round, especially on cooler days.

To participate, simply post a soup or salad on your blog. The few rules are only one submission per blogger and it must be vegetarian. Please link back to this announcement, Lisa's Kitchen and also Jacqueline's blog. Recipes from the archives will only be accepted if reposted and updated with the requisite links.

Then, add your recipe using the linky tool at the end of this post. As usual, we are very much looking forward to all of the inspired creations this time around.

Update: We have extended the date for submissions. Consider this the summer edition. With many folks enjoying the weather and taking vacations, submissions haven't been coming in. So, now you have until the 28th of August to submit a prized vegetarian soup or salad. Looking forward to a healthy roundup of recipes from your tables.

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My Legume Love Affair # 96 - June 2016

Once again I was the host for MLLA for the month of June. Legumes are an important source of protein for vegetarians and vegans alike. A special thanks to all who took the time to contribute a recipe to inspire other cooks in the kitchen. Thanks to dear Susan of The Well Seasoned Cook for starting this event that has now been passed over to me. And we couldn't do it without all of the guest hosts that help out throughout the year.

I'm still looking for guest hosts for 2016 and beyond, so please contact me if you are interested. Let us keep this event going strong.

Now it's time to have a look at the mouthwatering creations received this month.

Masala Dosa

from Yummy Indian Kitchen. This fine South Indian Dosa is stuffed with a potato masala filling and served with chutney and / sambar. Just my kind of meal.

Lauki Chana Dal | Bottle Gourd Cooked in Lentils

courtesy of Siri of Cooking with Siri. This lovely dish featuring bottle gourd and chana dal includes some of my favorite spices. Easy to prepare and a complete meal when served with rice.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

is my contribution this month. This tangy salad is ideal for summer and features not only buttery soft chickpeas, but olives, tomatoes and some homemade Za'atar.

Turkish-Style Spinach with Creamy Tofu Ricotta

from Janet of The Taste Space. This unique dish features lots and lots of spinach and is topped with a vegan tofu ricotta. Intriguing.

Thai Red Lentil Soup

via The Veg Hog. This gorgeous bowl of lentil goodness is made with homemade red curry paste and topped with a chili infused oil and some crunchy snap peas. I never can resist Thai.

Split Pea Soup with Sweet Potato and Mushrooms

from Johanna of Green Gourmet Giraffe. Split pea soup is always warming for colder months, though I would enjoy it even during the summer. Packed full of vegetables with some spice and herbs, this is comfort food indeed.

Somalian Shahan Ful (Fava Beans in Xawash Tomato Sauce)

submitted by Shaheen of Allotment 2 Kitchen. Often served with injera bread, this flavorful dish featuring fava beans, tomatoes and spices could easily be eaten just by the spoonful. I'm always interested in learning new dishes.

That concludes the June 2016 edition of MLLA. Kalyani of Sizzling Tastebuds is hosting for July. Please check her announcement to participate.

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